Braised Ee Fu Noodle

Recipe
Braising sauce (mix altogether)

2 tbsp oyster sauce
1/4 tsp dark sauce for colour
1/4 tsp sugar
1/4 tsp Hua Tiao Wine (optional but it makes a difference)
Dash of white pepper (optional)
1 cup water

Ingredient
Few pce of chicken meat (cut into small cubes)
2 cloves garlic, sliced thinly
2 to 3 handful beansprouts, heads and tails removed
1 Pkt Japanese golden mushroom
2 dried mounds Ee Fu Noodles (enough for 2 servings)
2 to 3 tbsp oil

Method
1) Heat oil stir fry garlic.
2) Add Bean sprouts, Japanese golden mushroom stir fry for about 1 minute.
3) Add Braising sauce and water allow to simmer (about 1 minute). Maintain medium-high heat throughout.
4) Add in Ee Fu noodles, make sure the noodle is cover by the braising sauce. Cover the lid and let the noodles stew in the sauce for 2 to 3 minutes. Open lid and check for doneness. There should be little or no braising sauce when the dish is done.
5) Do not overcook or the noodles will become soggy.
6) Serve while hot.

KL-Style Hokkien Mee

Ingredients:

6 tbsp oil (lard is better if you have it)
8 cloves garlic, minced (about 5 tbsp)
2 tbsp thick soy sauce
2 tbsp soy sauce
1 tsp sugar
1 tsp salt
1 ½ cups water
½ tsp ground white pepper
6 oz pork tenderloin, sliced (chicken can be used too)
6 oz medium-sized shrimp, shelled and deveined
6 oz fishballs (cut in half), optional
Cai Xin

Method:

1. Mix black soy sauce, soy sauce, sugar and salt with the water.

2. Heat oil in a wok or large frying pan and brown the garlic.

3. Add the pork and fry for a minute till it is slightly cooked, then add the fishballs and shrimp. Fry for another minute until shrimp is partially cooked.

4. Add the soy sauce mixture and bring to boil.

5. Add cai xin and cover pan to wilt the vegetable.

6. Loosen noodles and add to the wok. Toss noodles around the sauce to coat noodles with sauce. Continue to turn noodles around until most of the sauce has been absorbed and noodles are looking dark and sauce has thickened. Add the white pepper and adjust seasonings.

7. Serve with sambal belacan or sliced chillies.